Ham Sandwich Recipes

Steps:

• Spread Homemade Mayonnaise (recipe follows) on a thick slice of crusty white or rye bread. Top with Bibb lettuce, sliced tomato, thick slices of leftover ham, a few dill pickle slices and sliced cheddar cheese. Spread whole-grain mustard on another slice of bread, then close the sandwich.
• Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.
• Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.
• Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold).
• Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days.
• Yield: 1 cup

Steps:

• For the biscuits: Preheat the oven to 475 degrees F.
• Sift together the flour and salt into a large bowl. Add the butter and shortening and cut together with a pastry cutter. Gently stir in the buttermilk using a fork. Knead the mixture a few times with your hands until the dough comes together.
• Tip the dough onto a floured surface and roll out to about 1/2 inch thick. Using a 3-inch round cutter, cut out 12 biscuits and transfer to a baking sheet.
• For the topping: Brush the biscuit tops with 2 tablespoons of the melted butter and bake until golden, 13 to 15 minutes. Allow the biscuits to cool slightly, 4 to 5 minutes.
• Meanwhile, whisk together the honey, Dijon, parsley and remaining 8 tablespoons melted butter in a small saucepan over medium heat. Bring to a simmer and remove from the heat.
• For the sandwiches: Preheat the broiler.
• Split the biscuits in half and return to the baking sheet cut-side up. Brush the cut sides with the honey butter. Place 2 halved ham pieces on the bottom of each biscuit and top each with a slice of cheese. Broil until the cheese is melted, 1 to 2 minutes. Carefully remove from the oven and pour over the remaining honey butter. Place the tops on the biscuits and serve.

Steps:

• Ham may be chopped by hand or in a food processor.
• Mix celery, pickle relish, mayonnaise, mustard and celery seed in a medium size bowl. Add chopped ham and eggs. Mix until blended. Keep refrigerated.
• Serve with/on crackers or in a sandwich.
• Enjoy!

Steps:

• In a small bowl, combine the mayonnaise, sour cream and garlic powder. Spread over two slices of bread. Layer each with cheese, tomato, ham and lettuce. Top with remaining bread.

Steps:

• You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, dijon mustard, worcestershire sauce, and dried onions. Wait until all butter is melted and then pour the melted mixture over the ham sandwiches (I know it sounds weird but TRUST me). Sprinkle the buns with poppy seeds and cover with foil. Let refrigerate overnight (If not able to wait, it is okay. They still taste great if made right away). Preheat oven to 350 and uncover sandwiches. Bake at 350 for 15-20 minutes and serve. They are great hot and even at room temperature Enjoy!
• *I have made these with turkey also and they are good. Not as great as the ham, but they are good.

Steps:

• In a small bowl, combine all ingredients except bread; chill.
• Spread 8 slices of bread with 1/4 cup mixture each. Top with remaining bread.

Steps:

• Add the olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a mixing bowl and whisk to combine. Then add the tomato and coat in the dressing. Set aside.
• Slice the loaf of bread in half through the center and open it like a book, cut side up. Remove some of the crumb from the bread and use for something else.
• Spoon 3 tablespoons of the tomato dressing over the bottom half of bread. Place the ham on top of the bottom half of bread in an even layer. Top the ham with the mozzarella and season with a pinch of salt and pepper. Layer the tomatoes on top of the mozzarella. Top the tomatoes with the basil. Drizzle the remaining tomato dressing on the top half of the bread. Place the top on and wrap the sandwich tightly with plastic wrap.
• Refrigerate the sandwich for 3 to 4 hours. Unwrap and cut into 6 pieces when ready to serve.

Steps:

• Spray skillet with cooking spray. If using optional butter, melt this in pan until completely melted.
• Toss in onion and cook until translucent. (about 2/3 minutes).
• Add ham on top of onion, and continue to warm on medium heat for 3/4 minutes.
• Flip over ham/onion and continue to warm for 2 more minutes.
• Spread bread with mayonnaise add warmed ham/onion mixture.
• Press down tops of bread, and kinda "smash" together.
• Cut in half and devour.

Steps:

• Spread the mayo on one slice of bread then sprinkle with seasoning. Top the mayo with artichokes and peppers. Layer the rest of the ingredients and then top with the last piece of bread.

Steps:

• Heat a small nonstick frying pan to medium.
• Butter one side of each slice of bread.
• Place on slice of bread butter side down into the frypan.
• Layer cheese, ham, cheese, ham,& cheese.
• Fry for 1 1/2 minutes and check underside to see if bread is golden brown.
• Flip sandwich if ready, if not leave in pan for no longer than 1 more minute.
• Remove sandwich from pan and rest on spatula to allow the sandwich to cool without getting soggy.
• Slice& eat.

Steps:

• Cream together the butter, mustard and sliced scallions. Season to taste with salt and freshly milled black pepper.
• Spread one side of each slice of bread with the butter.
• Cover each side of half of the bread slices with a layer of the thinly sliced ham.
• Sprinkle over the parmesan shavings and season with a little freshly milled black pepper.
• Lay a slice of buttered bread over the top of each sandwich and press down lightly.
• Trim the crusts off each sandwich.
• Now cut them into either 3 rectangles, 4 triangles, 4 squares or 4 octagonals (squares with the corners trimmed off).
• Arrange the sandwiches neatly on a serving platter and garnish lightly with sprigs of watercress. Serve immediately.